Summer produce is my favorite: peaches, tomatoes, corn.... corn.... corn. Did I say corn? If you don't already know by now, I have a complete corn obsession. I would happily eat an ear a day, and often do. As much as I love it straight off the cob, I also enjoy experimenting with corn and tossing it into different dishes. This frittata is one such example and I'm thrilled with how it turned out. Each forkful tastes like a bite of summer. I also love this dish because it can be served for any meal and it's very baby + toddler friendly. It's a one dish delight. Enjoy!
Serves: 2-4
Ingredients:
- 6 large eggs
- 1/4 cup water
- 1 cup cherry tomatoes
- 3-4 basil leaves, torn
- 1 ear corn, cut off cob
- Parmesan, freshly grated
- salt & pepper, to taste
- olive oil (for greasing)
Directions:
-Preheat oven to 400 degrees F and grease a 9-inch pie dish with olive oil.
-In a medium bowl, beat the eggs and add the water.
-Add the corn, tomatoes and basil to the pie dish and pour in the eggs.
-Season with salt and pepper and bake in the oven for 45 minutes.
-Remove from heat and sprinkle with parmesan while still warm.
-Let cool, slice + serve.
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